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Chicken Salad

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"This is the chicken salad I like for sandwiches or for stuffing big tomatoes, or serving on a bed of lettuce. A friend described it as being one of the triumvirate of white salads (the other two being tuna and potato, of course). It is a somewhat involved process, but worth it for the tender results and bonus fortified chicken broth. Start early in the morning if you are intending to serve it for lunch, or better yet, make it the day before so the flavors have time to mingle."

List of Ingredients

Chicken:
◦ 4 cups chicken broth
◦ 2 carrots, peeled and chopped
◦ 1 white root end of a bunch of celery, chopped
◦ 1 yellow onion, skin and all, chopped
◦ 5 black peppercorns
◦ 2 cloves garlic, smashed
◦ 1 teaspoon salt
◦ 1 lemon halved
◦ 5 sprigs fresh thyme
◦ 2 tablespoons chopped parsley stems
◦ 5 (5-ounce) chicken breast halves, bones and skin attached

Salad:
◦ 1 cup finely chopped celery
◦ � cup diced sweet pickle relish
◦ 3 large eggs, hard-boiled, peeled, and chopped
◦ 1 cup mayonnaise, preferably homemade
◦ Salt and freshly ground black pepper


Recipe

Cook the chicken:
In a large stockpot over medium heat, bring the broth, carrots, celery, onion, peppercorns, garlic, salt, lemon, thyme, and parsley to a boil. Cook for 20 minutes or until the vegetables are tender. Reduce the heat to low and add the chicken; add water if needed to cover. Simmer for 30 minutes, stirring occasionally.

Remove the pot from the heat and let the chicken cool in the broth. Separate the meat from the skin and bones. Return the bones to the broth and simmer, covered, over low heat for 20 minutes. Strain and cool the broth, reserving for another use. Shred the cooked chicken by pulling it into small pieces with your fingers. Refrigerate until ready to use.

Make the salad:
In a large bowl, combine the chicken with the celery, relish, eggs, mayonnaise, and salt and pepper to taste.

Serves 6




❧ Notes:

� Cooling the chicken in the broth makes the meat extra-tender and gives you a great base for gumbo or soup. Cooled broth can be refrigerated for one week or frozen for up to six months.

� Variations on the basic recipe can be made by adding diced apple, toasted pecan pieces, or fresh herbs to the salad.